Learning Knowledge to Make Pizza: Les's Tomato Sauce Again..This time for pizza sauce and spaghetti.. 8/18/2011

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Friday, August 19, 2011

Les's Tomato Sauce Again..This time for pizza sauce and spaghetti.. 8/18/2011

Les's sauce on pizzamaking.com has become my very favorite all around tomato sauce for pizza and many other foods. It is easy to make, is very delicious, and is made with fresh tomatoes, then a can of good crushed tomatoes are added. The sweetness of any tomatoes or brought out by slow baking in the oven, with olive oil, sea salt, a lot of garlic, fresh basil, and fresh oregano. There is no need to add any sugar to Les's sauce, because it is naturally sweet in taste.

Since I have so many tomatoes growing in my garden, Les's sauce is now made about twice a week or more. At least I will have frozen tomato sauce all winter long. I made more of Les's sauce last evening and this time I had it with spaghetti. It was delicious! The pictures don't give justice to how red Les's sauce was, because my camera is not the greatest in taking pictures when there isn't enough light. I like the sauce a little chunky now, so I don't let food processor run as long as before.

Thanks Les, for your great all-around sauce! I just used your sauce on a Greek pizza I made this past week at market.

Norma